Cut bread into 1 inch cubes; place half in greased 13x9x2 baking dish. Cut cream cheese into 1 inch cubes; place evenly over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk & syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 30 minutes; uncover and bake an additional 25-30 min or until golden brown and the center is set.
In a sauce pan combine sugar and cornstarch; add water. Bring to a boil for 3 minutes stirring constantly. Stir in blueberries; reduce heat. Simmer 8-10 minutes or until berries have burst. Stir in butter until melted, serve over French toast.
6-8 servings (1 3/4 c. sauce) YUMMY!